Tuna and Chickpea Patties

This Tuna and Chickpea Patties recipe is egg-free and contains no potatoes as fillers. Instead, fiber-rich pureed chickpeas are added to the mix. They’re a delicious alternative to salmon patties. The chickpeas add a nutty dimension to these patties that are infused with fresh cilantro and parsley and a hint of cumin seeds. Serve them with a side of cucumber and minted yogurt for dipping.

What You'll Need

Tuna Patties:

1 14-ounce (400 gram) can of chickpeas, drained

1/8 cup olive oil for blending

1 14-ounce (400 gram) can water-packed tuna, drained

1-2 large carrots, grated

1 small onion, finely chopped

2 cloves garlic, finely chopped

1 handful fresh cilantro, finely chopped

1 handful fresh parsley, finely chopped

1/2 teaspoon sea salt

1 teaspoon chile flakes

​For Frying:

Flour and bread crumbs for dredging

Vegetable oil for frying

Dipping Sauce:

1 1/2 cups natural yogurt

1/2 cucumber, peeled and cubed

Handful of mint, finely chopped

1 clove garlic, grated

1 lemon, quartered

How to Make It

Place chickpeas in a blender or food processor along with 1/8 cup of olive oil. Blend to roughly puree the chickpeas. Transfer to a mixing bowl.

Shape mixture into small patties and then cover and refrigerate for 30 minutes.

Remove patties from ​the fridge and then dredge in a little flour, followed by the bread crumbs.

Heat about 1 tablespoon of vegetable oil in a nonstick skillet and fry patties until golden brown on each side. Place patties on a paper towel to drain. If they seem a little moist, then fry them for a second time and then drain. This helps the patties keep their shape.

To make the dipping sauce, combine yogurt, cucumber, mint and grated garlic in a small bowl. Stir well and then serve with the tuna chickpea patties along with some lemon wedges for squeezing.